Meanwhile, beat egg whites with mixer on low speed until soft peaks form when beaters are lifted. Increase speed to medium-high; beat in 1/2 cup sugar, 1 Tbsp at a time, beating after each addition until sugar dissolves and stiff peaks form when beaters are lifted. Spoon onto hot filling, mounding it in center and spreading it to touch crust around entire edge. Swirl decoratively.4. Bake 20 minutes, or until meringue is browned. Cool on a wire rack, then refrigerate at least 2 hours (see Note).

Meringue may settle slightly and beads of sugar caused by moisture from the berries may appear on top.

A Part of Hearst Digital Media
Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.